Cavatelli with hot sausage and browned sage butter is a big reason to know this place. That dish comes from a restaurant family that first made its name in Brooklyn more than 20 years ago.
Now that family has a home in Tennessee. The pasta is made in-house, and the menu shifts with the seasons. One month might bring sweet potato ravioli, while another brings Tennessee corn.
I like how the whole thing feels both polished and relaxed. Candles flicker inside, a patio waits outside, and a pizza counter sits right next door. There’s even a little shop corner for olive oil and gifts.
I can’t imagine a better excuse to plan a pasta night. So how did a Brooklyn favorite end up serving sage butter in the South? The story is worth a few minutes.
A Brooklyn Favorite Packed Its Bags and Moved South
Brooklyn knows a good neighborhood Italian spot when it finds one. Frankies 925 Spuntino is the Nashville sibling of Frankies 457 Spuntino, a well-loved restaurant in Brooklyn.
The original was started by two friends who were both named Frank. That’s right, the name isn’t a cute invention, it’s simple math.
The Brooklyn restaurant opened more than 20 years ago and built a loyal following. Its approach was straightforward: keep the food simple, do things your own way, and treat guests well.
That same idea traveled to Tennessee. The Nashville team, including owner and co-founder John Paterson, describes hospitality and humility as the heart of the place.
The number in each name points to the street address. In Brooklyn it’s 457, and in Nashville it’s 925, which makes the branding easy to remember.
The word spuntino means a snack or a light bite in Italian. That’s a funny name for a spot where you’ll likely want a full plate of pasta.
Frankies also earned national attention through a cookbook called The Frankies Spuntino Kitchen Companion and Cooking Manual. It shared the restaurant’s home-style recipes with cooks across the country.
So when you sit down here, you’re eating food with a real backstory. It isn’t a copy of a New York idea, it’s the actual family bringing its recipes south.
I believe that matters. A restaurant with a clear identity usually knows exactly what it wants to put on your plate, and this one clearly does.
Order the Cavatelli and Thank Me Later
Hot sausage, browned sage butter, and little curls of pasta. That’s the cavatelli at Frankies 925 Spuntino, and it’s one of the most talked-about dishes on the menu.
Cavatelli are small pasta shells with a hollow middle. That shape is handy because it catches sauce and bits of sausage in every bite.
The browned sage butter is the quiet star here. When butter browns, it picks up a nutty flavor, and sage adds a soft, earthy note.
Then the hot sausage brings some kick. It’s a hearty dish, so it makes sense on a chilly evening or after a long day.
This dish is a Frankies classic that also appears at the Brooklyn location. Ordering it is a bit like hearing a band play the song that made them famous.
The pasta is made in-house, which is a big part of the appeal. Fresh pasta tends to feel different from the boxed kind, with a heartier bite.
If you’re sharing with friends, consider getting one cavatelli for the table plus another pasta. That way everyone tastes the signature dish and still gets to explore.
Not into spicy food? Just mention it to your server and ask for guidance, since the team can point you toward a milder choice.
Still, if it’s your first visit, the cavatelli is the safest bet on the board. Good luck ordering anything else once you’ve read about that sage butter.
The Pasta List Changes With the Seasons, So Keep Coming Back
Seasonal cooking keeps a menu interesting, and Frankies 925 Spuntino leans into it. Some pastas stay put year-round, while others rotate as ingredients come and go.
Past seasonal dishes have included sweet potato ravioli and a pumpkin ravioli in the fall. Summer has brought Tennessee corn ravioli with crispy prosciutto.
I love that a Brooklyn restaurant puts Tennessee corn front and center. It’s a smart way to honor the new home without losing the Italian roots.
Gnocchi marinara with fresh ricotta is another menu staple. Gnocchi are soft little dumplings, and the fresh ricotta adds a creamy, cool contrast to the tomato sauce.
Spicy crab sorpresine has also appeared on the menu. Sorpresine is a small pasta shape, and pairing it with crab and heat sounds like a fun twist.
Pappardelle with braised lamb ragu has shown up too. Those wide ribbon noodles are built to hold a rich, slow-cooked sauce.
Because the lineup shifts, the menu you see online may not match the one on your table. That’s not a problem, it’s an invitation to try something new.
Here’s a practical tip. Ask your server which pasta just landed on the seasonal list, since new arrivals are often the most exciting choices.
The menu stays a manageable size, so you won’t get lost in pages of options. Fewer choices usually means each one gets real attention in the kitchen.
Start With Bread, Ricotta, and a Drizzle of Local Honey
Bread and olive oil might sound basic. At Frankies 925 Spuntino, it’s one of the starters worth ordering before you even glance at the pasta.
Frankies is known for its own olive oil, which the restaurant family has sold for years. So the simple pairing of bread and oil actually shows off something they care about.
Next up, the whipped ricotta with local honey. Creamy cheese plus a sweet drizzle makes a starter that feels simple but a little fancy.
The local honey is another nod to Tennessee. It’s a small detail, but it ties the Brooklyn recipes to their Nashville setting.
There’s also a house-made pizza bianca with whipped ricotta and local honey. Pizza bianca is a white flatbread without tomato sauce, so the ricotta and honey really shine.
Vegetables get their moment too. Roasted cauliflower is a known starter, and it’s served at room temperature in classic Italian antipasto style.
The menu has also featured salads like a Caesar, an heirloom tomato salad, and beet and fennel options. Those make a fresh, bright start before a hearty pasta.
A smart strategy is ordering two or three starters for the table. Sharing lets everyone sample more and keeps the meal relaxed.
Just don’t fill up completely before the main event. That bread is tempting, but the cavatelli deserves room in your stomach.
Not a Pasta Person Tonight? The Chicken Has You Covered
Plenty of people walk in for pasta, but the menu goes further. Frankies 925 Spuntino also serves heartier main plates for anyone craving something different.
Chicken scarpariello is one of the restaurant’s staples. It comes with fennel sausage, cherry peppers, and polenta, which adds up to a bold, comforting plate.
Scarpariello is an Italian-American classic tied closely to New York. So it fits right in at a restaurant with deep Brooklyn roots.
Cherry peppers bring a tangy, slightly spicy pop. Polenta, made from cornmeal, offers a soft and mellow base to balance that brightness.
Fennel sausage adds another layer of flavor. Fennel has a light, sweet taste that pairs well with pork and peppers.
This dish works well for sharing too. Pair it with a pasta, and your table gets a fuller picture of what the kitchen does.
Got a dietary need or picky eater in your group? The owner has said the kitchen can create simple, off-menu options like butter noodles when asked.
That’s helpful for families or guests looking for simpler meal options, although anyone with dietary restrictions should confirm available accommodations with the restaurant. Speak up early and give the team a chance to help you find something good.
The dining room itself has an upscale industrial feel, with candles and contemporary music. It’s dressy enough for a date but relaxed enough for a regular weeknight dinner.
Save Room, Because Dessert Is Not Optional
Tiramisu shows up on plenty of Italian menus. Here, it’s one of the desserts people specifically point to as a must-try.
Tiramisu layers soft ladyfinger cookies with coffee and a creamy filling. It’s rich but light enough that you can usually find room for it.
Ricotta cheesecake is another option at Frankies 925 Spuntino. Ricotta gives cheesecake a lighter, fluffier texture than the dense cream cheese kind.
Chocolate lovers aren’t left out. A chocolate tart has been on the menu, offering a deeper and more decadent finish.
Desserts follow the seasons as well. Peach panna cotta and strawberry shortcake have both appeared when fruit was at its best.
Panna cotta is a silky, chilled Italian custard. Topping it with fresh peaches sounds like summer in Tennessee on a spoon.
Celebrating something? The restaurant has been a popular choice for birthdays and even proposals.
If you’re planning a special night, mention it when you book. The team has a track record of helping with plans like that.
My advice is to split a couple of desserts for the table. That way nobody has to choose between creamy cheesecake and a chocolate tart, which feels like an unfair question anyway.
Pizza Lives Next Door, With Its Own Entrance
Plot twist: the main dining room doesn’t serve pizza. For that, you head next door to the pizza side of the same business, which has its own entrance.
The pizza spot focuses on New York-style pies. That makes sense for a team that started out in Brooklyn.
Slices are available, so you don’t need to commit to a whole pie. It’s a great option for a quick lunch or a solo bite.
The pizza side serves slices throughout the day and into the evening, with hours varying by day.
There’s a range of crusts and toppings to choose from, including a sourdough crust. Wings have also shown up on the menu for anyone wanting a side.
The pizza side is more casual than the restaurant. Seating inside is limited, but it’s spaced out comfortably.
The pizza even got attention from Barstool’s well-known One Bite pizza review series. That’s a fun bit of trivia to bring up while you eat.
Here’s a fun idea for a group that can’t agree. Grab pizza one night and pasta the next, and you’ve covered the whole Frankies experience.
Pizza and pasta under one roof, just with two doors. Honestly, that’s the kind of floor plan more neighborhoods need.
Take a Little Frankies Home in a Bottle
Gift shopping at a pasta restaurant sounds odd. Yet the main restaurant has a small gift shop area, and it’s handy when you need something for family.
Frankies has a long history with olive oil. The brand’s own oil has been sold for years, so bringing a bottle home makes perfect sense.
The Frankies Bottega, located within the Nashville restaurant complex, expands the shopping options. It carries olive oils, dried pastas, and other Italian treats.
That means your Frankies night doesn’t have to end at the table. You can recreate a simple pasta dinner in your own kitchen later.
Dried pasta and good olive oil make easy gifts. They work for teachers, hosts, neighbors, or that friend who already owns everything.
Want to go further? The Frankies cookbook shares the team’s home-style approach to Italian cooking.
Pair the book with a bottle of oil and a bag of pasta. That’s a thoughtful gift basket with almost no effort.
I think this part shows how much the brand cares about everyday cooking. It’s not just about one fancy meal, it’s about good food at home too.
Just be warned that your homemade cavatelli might not match the restaurant version. Still, practicing is half the fun, and nobody will complain about extra pasta.
Plan Your Evening Around Patio Seats and a 4 PM Start
Dinner starts at 4 PM every day at Frankies 925 Spuntino. That’s early enough for a relaxed meal before the evening gets busy.
The restaurant closes at 9 PM Sunday through Thursday. On Friday and Saturday, it stays open until 10 PM.
You’ll find it at 925 Cherokee Ave, Suite 104, Nashville, TN 37207. It sits in East Nashville, a neighborhood known for its local restaurants and creative energy.
Outdoor seating is available, and it’s a popular choice when the weather is nice. Sitting outside on a warm Tennessee evening sounds hard to beat.
One small heads-up about the patio. As the sun sets, a few tables can catch direct sunlight, so sunglasses might be smart.
Prefer indoors? The dining room offers candlelight and an upscale industrial look with plenty of concrete.
That concrete can make the room a bit lively when it’s full. If you want a quieter meal, an earlier visit could help.
Reservations are available through OpenTable, which is handy for date nights or celebrations. The team will even help coordinate special plans.
Food also travels well for delivery, so a cozy night at home is an option. Still, I can’t imagine skipping that patio on a pretty evening.
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